Here’s the golden rule: 1.5 pounds per person. So for five people, that’s 7.5 pounds. But that’s for a boneless roast. A whole turkey has bones, feathers (okay, plucked), and some weird flaps. You need more meat to compensate.
Think of it this way: you want a bird that looks like it could win a small fight. A 12-pounder is your featherweight champion. A 10-pounder? That’s a scrawny teenager. Don’t do it.
Also, consider the sides. If you’re loading up on mashed potatoes, stuffing, and three kinds of pie, you can go smaller. People fill up on carbs, not bird. But if your crowd is all about the drumsticks—add a pound.
Tips on cooking the perfect turkey for Thanksgiving | WWLP
What about the leftovers? Oh, the glorious leftovers.
Let’s be real: leftovers are the real reason for turkey. A 12-pound bird leaves you with enough for a sandwich, a soup, and maybe a midnight snack. You’re not going to cry over a single drumstick, right?
If you go with a 14-pounder, you’re in leftover paradise. You’ll have enough for turkey tetrazzini, turkey enchiladas, and a turkey omelet on Saturday. Your coworkers will be jealous. You will be a legend.
But here’s a pro tip: buy fresh, not frozen, if you can. Frozen turkeys are full of water and sad memories. A fresh bird roasts faster and tastes better. And you don’t have to play the “is it still frozen in the middle?” game at 2 a.m.
